Best Key Lime Pie Bars Recipes

KEY LIME PIE CHEESECAKE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
• Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
• For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
• Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

KEY LIME PIE BARS WITH VANILLA WAFER CRUST

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
• Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
• Pour filling over crust (it's O.K. if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
• Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners' sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

SKINNY KEY LIME PIE BARS

Steps:

• In a small bowl, combine crushed graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
• In a large bowl, combine gelatin and the boiling water. Stir until gelatin is dissolved. Set aside.
• In a blender or food processor, combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape sides of container. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
• Cover and refrigerate for 8 to 24 hours or until filling is firm. To serve, cut into squares and top with lime wedges, if desired.

2BLEU'S KEY LIME PIE BARS

Steps:

• CRUST: Preheat oven to 350°F Blend granola and almonds in a food processor until coarsely ground. Add graham cracker crumbs, melted butter, and sugar. Mix to blend well. Press the mixture (save 1/4 cup of crumbs for a deco topping, if desired) into a 9x13 baking dish. Bake for 10 minutes, until crust is golden brown. Remove from oven and let cool.
• BOTTOM LAYER: Mix well (using a blender, food processor, or hand mixer) all bottom layer ingredients to blend. Pour into the pie crust. Bake 20-25 minutes, or until mixture sets. Cool to room temperature.
• TOP LAYER: Mix top layer ingredients in a mixing bowl. Pour over the cooled baked layer spreading out evenly and smooth over the top. Cover and refrigerate, at least 4 hours. If you saved some graham cracker/granola topping, sprinkle over top just before serving.

5-INGREDIENT KEY LIME PIE BARS

Steps:

• Heat oven 350 degrees Cut dough into 1/2" slices
• Bake 18-20 min or until golden brown then cool completely
• Break cookies in Gall-size storage plastic bag and finely crush with rolling pin
• Pour crushed cookies into bowl and stir one cup thawed whipped topping. Press mixture into ungreased 13x9 glass baking dish
• Mix Condensed Milk and Lime Juice in large bowl using elec mixer on med speed until thick and smooth
• Fold remaining whipped topping and yogurt into milk mixture and spoon on to cookie crust. Top with grated lime peel
• Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows x 4 rows

KEY LIME PIE BARS WITH VANILLA WAFER CRUST RECIPE

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes. Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest. Pour filling over crust (it's O.K. if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours. Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners' sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

SKINNY KEY LIME PIE BARS

Steps:

• In a small bowl, combine crushed graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
• In a large bowl, combine gelatin and the boiling water. Stir until gelatin is dissolved. Set aside.
• In a blender or food processor, combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape sides of container. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
• Cover and refrigerate for 8 to 24 hours or until filling is firm. To serve, cut into squares and top with lime wedges, if desired.

KEY LIME PIE BARS

Steps:

• Line 8x8 inch pan with foil and spray with cooking spray. Mix crumbs and butter and spread on bottom of pan, patting down lightly. Bake 10 min. in a 350 degrees oven.
• Beat egg yolks in medium bowl with electric mixer. Add sweetened condenced milk and beat together. Drizzle in lime zest, mixing and then add lime juice and beat thoroughly.
• Pour into pan over crust. Bake 15 minutes at 350 degrees on middle rack. Cool and refrigerate for several hours before lifting out by foil and cutting into 16 squares. Embellish each square with small lime pieces.

KEY LIME PIE BARS - EASY RECIPE | SALLY'S BAKING ADDICTION

Steps:

• Preheat the oven to 350°F (177°C). Line a 9×9 baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.
• Make the crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with the melted butter. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.
• Make the filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice, and lime zest until combined. Pour into the warm crust.
• Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place the the refrigerator to chill completely, at least 2 hours.
• Once chilled, lift the bars out of the pan using the aluminum foil overhang. Cut into squares. Makes 16 squares. Store squares in the refrigerator (covered) for up to 1 week, if they last that long!